Go Back

Spicy Vinegar Chicken

A vibrant, one-pan masterpiece featuring crispy chicken braised in a tangy vinegar sauce and served over fresh tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 359
Ingredients Method Notes

Ingredients
  

  • 3 to 4 pound whole chicken, cut into bone-in pieces 3 to 4 pound whole chicken, cut into bone-in pieces
  • Kosher salt to taste Kosher salt to taste
  • Fresh black pepper to taste Fresh black pepper to taste
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 1.5 teaspoons crushed red pepper flakes 1.5 teaspoons crushed red pepper flakes
  • 0.5 cup white distilled vinegar 0.5 cup white distilled vinegar
  • 1 yellow onion, thinly sliced 1 yellow onion, thinly sliced
  • 4 cloves garlic, crushed 4 cloves garlic, crushed
  • 1 pound tomatoes, thinly sliced 1 pound tomatoes, thinly sliced

Method
 

  1. Season chicken pieces generously with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Add chicken skin side down and cook until golden brown for 10 minutes.
  4. Flip chicken and brown the other side for 4 minutes.
  5. Transfer chicken to a plate and lower the heat.
  6. Add crushed garlic and red pepper flakes to the rendered fat.
  7. Stir in sliced onions and cook until softened.
  8. Return chicken to the pot skin-side up.
  9. Pour in white distilled vinegar and water.
  10. Simmer uncovered for 10 minutes until the sauce thickens.
  11. Arrange sliced tomatoes on a large serving platter.
  12. Place cooked chicken over the fresh tomatoes.
  13. Spoon the reduced pan sauce and onions over the top.

Notes

Pat the chicken completely dry before searing to ensure maximum crispiness.
Use a reliable meat thermometer to verify the chicken reaches an internal temperature of 165°F.